Scottish salmon risotto
https://www.coop.co.uk/recipes/scottish-salmon-risotto
Light and summery, this speedy dish is ideal for eating alfresco.
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Feeds
2
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 49g
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Ingredients
- 200g pack Co-op Scottish salmon fillets
- 1 tbsp Co-op olive oil
- 1/2 onion, finely chopped
- 2 spring onions, finely chopped
- 2 sticks Co-op British celery, finely chopped
- 100g risotto rice
- 1/2 x 150g pack Co-op British sugar snap peas, roughly sliced
- 300ml chicken stock
- 75g Co-op British tenderstem broccoli, roughly chopped
- 50g shelled Co-op British peas
- Zest of 1 lemon
- Freshly ground black pepper
- 1 Co-op British little gem lettuce, shredded
Method
- Place the salmon in a pan with 200ml water and bring to the boil. Simmer, lid on, for 5 mins, until cooked through
- Drain, reserving the water, and set aside
- Meanwhile, heat the oil in a frying pan and cook the onion and celery for 2 mins
- Add the rice and sugar snaps, and cook for 1 minute more, stirring
- Pour in the reserved water and stock, and stir well. Cover, bring to the boil, then simmer for 15 mins
- Remove the lid and add the broccoli, peas and lemon zest, then flake in the salmon, without stirring
- Add more water, if needed, cover, and cook for a further 5 mins
- Remove the lid and stir gently to mix. Serve sprinkled with black pepper, and the lettuce on the side
